Sundubu jjigae – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
South Korea Servings: Serves 4
South Korea Servings: Serves 4Sundubu jjigae is a comforting and flavorful Korean soft tofu stew that has captivated hearts around the world with its hearty depth and delightful warmth. Originating from South Korea, this stew is celebrated for its rich, savory broth made from fermented bean paste and the delicate texture of fresh uncurdled tofu, known as ‘sundubu.’ Traditionally, this dish is served bubbling hot in a stone pot, creating an inviting and soul-satisfying meal that showcases the unique tastes of Korean cuisine. It’s often enjoyed with rice and various side dishes, or ‘banchan,’ making it a comprehensive dining experience.
Ingredients
- soft tofu (sundubu) – 14 oz / 400 g
- vegetable or chicken broth – 4 cups / 960 ml
- kimchi – 1 cup / 150 g
- gochujang (Korean red pepper paste) – 2 tbsp / 30 g
- gochugaru (Korean red pepper flakes) – 1 tbsp / 8 g
- garlic, minced – 3 cloves
- soy sauce – 2 tbsp / 30 ml
- sesame oil – 1 tbsp / 15 ml
- scallions, sliced – 2
- egg – 1
- zucchini, sliced – 1/2 cup / 75 g
Instructions
- In a medium pot, heat the sesame oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the kimchi and zucchini, and cook for 2 minutes, allowing the flavors to meld.
- Stir in the gochujang and gochugaru, then pour the broth into the pot. Bring to a boil.
- Add the soft tofu into the boiling broth, breaking it into chunks with a spoon.
- Season with soy sauce and let it simmer for 5 minutes.
- Crack an egg into the stew and let it cook until the white is set, about 2 minutes.
- Garnish with sliced scallions before serving immediately with rice.
Substitutions
- soft tofu (sundubu) -> silken tofu
- vegetable or chicken broth -> beef broth
- kimchi -> sauerkraut with chili paste
- gochujang -> sriracha
- gochugaru -> crushed red pepper flakes
Enhancements in the Next Evolution
- Add seafood like clams or shrimp for extra flavor.
- Include mushrooms such as shiitake or enoki for added umami.
- Experiment with adding pork belly for richness.
- Use anchovy or beef stock for deeper flavor complexity.
- Try different Kimchi variants for nuanced taste variations.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
